Chicken Manchurian

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Chicken Manchurian


Chicken or (Beef/Fish/Prawns) 500 g/ 1 lb, boneless,

paper thin* slices

Egg White 1, lightly beaten

Garlic Paste 1 tablespoon

Tomato Ketchup 4-5 tablespoons

Vegetable Oil 8-10 tablespoons / ½ cup

Shan Chinese Manchurian

Seasoning Mix one sachet

Cooking Instructions:

1. Combine 2 tablespoon of Shan Chinese Manchurian Seasoning Mix, egg white, meat and 1 tablespoon oil. Set aside for 15 minutes.

2. Dissolve remaining Shan Chinese Manchurian Seasoning Mix and ketchup in ½ cup water and set aside.

3. Heat oil in a wok. Stir-fry meat on high heat for 3-4 minutes.

4. Add garlic and stir-fry for 1 minute.

5. Add the dissolved Shan Chinese Manchurian Seasoning Mix. Stir-fry on low heat for 2-3 minutes or until sauce thickens. Serve with Shan Egg Fried Rice.

Tips: *Freeze meat and then cut into thin slices.

Beef: Use Fillet Mignon / undercut or boil beef till tender.

Chinese Chicken Vegetable


Chicken or (Beef/Fish/Prawns) strips 200g/ 1lb, boneless,chop into thin match stick

Cabbage 100 gms/1 cup, thinly sliced

Green Onions 2-3, thinly sliced

Carrots (half), cut into match stick size

Onion (half), thinly sliced

Vegetable Oil 6-8 tablespoons / 1 cup

Egg Noodles 200 gms / 1 packet

Shan Chinese Chowmein One sachet

Seasoning Mix

Cooking Instruction

1. Boil egg noodles in 15 cups of boiling water.Cook for only 6 minutes**. Then drain and wash in running cold water. Drain and set aside.

2. Heat oil in a large wok. Stir-fry meat on high heat for 1 minute. Stir frequently.

3. Stir-in vegetables and add Shan Chinese Chowmein Seasoning Mix. Stir-fry on high heat for 2 minutes. Stir continuously.

4. Add the boiled egg noodles and stir-fry for 2-3 minutes. Hold forks/spoons in both hands toss and turn the noodles to mix all the ingredients.

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